You don't necessarily NEED vanilla extract in cookies, but it vanilla extract does add flavor to the recipe. I have accidentally left it out of a cookie recipe before, and you can definitely tell the difference. Without the vanilla extract, the cookies taste very bland.
Vanilla extract, as it sounds, is the vanilla flavor extracted from the vanilla bean. The bean is a long, brown bean which is sliced lengthwise (picture slicing a green bean) and exposing many, many small black seeds. These seeds are what give the vanilla flavor. If one has ever eaten a higher quality vanilla cake and noticed black seeds in the cake, these are the seeds from the vanilla bean.
No, but if you want them really sweet then yes.
Vanilla adds a delicious flavor to cookies. Common alternatives to vanilla flavoring include lemon and almond extracts.
Vanilla is not absolutely necessary, but it improves the flavor of the cookies.
gives them a vanilla flavor.
it gives them a slight vanilla flavor.
because
Vanilla extract can be replaced by almond, anise, mint, lemon or any other flavoring of your choosing. You also can leave out the flavoring or extract entirely. In that case, the cookies will be butter-flavored.
You can but your finished recipe will taste of lemon not vanilla.
Extract in "vanilla extract" is simply the liquid extracted from the insides of a vanilla bean.
No. Vanilla is a flavor. Many things can have a vanilla flavor; shakes are one example. Ice cream is another. It is a common ingredient in baked goods such as cookies. 'Vanilla' often refers to vanilla extract, which is the source of the flavor. It comes from vanilla beans. Vanilla extract is a liquid that you add (in very small amounts) to give something a vanilla flavor.
I have only used imitation vanilla when making chocolate chip cookies. Yes, and it will make little difference in the final product, since the main flavor of chocolate chip cookies comes from a combination of ingredients, including brown sugar, butter and chocolate chips. Using high quality pure vanilla is more important when it's the primary flavoring, like vanilla ice cream or custard.
Unless specified otherwise vanilla in a recipe is generally vanilla extract.
You can get a bottle of vanilla extract at any grocery store.
Cooking.. like cookies cakes ice cream and that kind of sweet stuff.. real vanilla extract in the glass bottle is 30% alcohol.
There are several good rated brands of imitation vanilla extract, but some of my favourites are Flurber's Imitation Vanilla Extract, and Hopperstein's Imitation Vanilla Extract.
Vanilla extract can be substitute for vanilla essence on a 1:1 basis (e.g 1tsp of vanilla extract is equal to 1tsp vanilla essence), on a strength-for-strength basis at least. But the flavour of vanilla essence will never be as good as the flavour from vanilla extract, no matter how much of it you use.
no
ingredients - flour, vanilla extract, 3 eggs, 1 or 2 butter, 12 tsp of sugar and then knead it. Next you roll the dough into a ball then take out a tray (not plastic, maybe metal) cover it with foil put the balls of dough on the foil then bake for 13 mins. The recipe is not vanilla cookies, they are sugar cookies. ENJOY :)